Kona Sportsmans Smoked Chowder Recipe
Yield: 12 servingsRecipe by luhu.jp
Ingredients:
4 Ears: fresh corn, cleaned
2 ounce: Butter,
1/4 cup: Onions, medium dice
1/4 cup: Celery, medium dice
1/4 cup: Leeks, medium dice
1/4 cup: Carrots, medium dice
1/4 cup: Red pepper, medium dice
1/4 cup: Green pepper, medium dice
1 lbs: Potatoes, skin on, medium dice
2 Cloves: garlic, minced
1 tsp: Dried thyme leaf,
2 ounce: All-purpose flour,
2 1/2 quart: Strong fish stock, hot
2 lbs: Smoked marlin, medium dice
, or any other type of smoked, firm fish
2 quart: Heavy cream,
8 ounce: Grey Poupon Dijon mustard,
Directions:
Second Prize 1991-1992 Stafford T DeCambra, CCE, AAC Chefs de Cuisine
Association of Hawaii, Kona-Kohala Chapter.
Method: Place cleaned ears of corn in smoker and smoke for 20 minutes
or until dark brown. Remove kernels from ears; set aside. In a heavy
8-quart sauce pot over medium heat, melt butter. Saute all
vegetables, except corn, along with thyme for about 3 to 5 minutes.
Add flour, stirring until well blended and evenly cooked, about 2 to
3 minutes. Remove from heat. Stir in hot fish stock and simmer for
10 minutes; add fish and heavy cream and simmer 5 minutes more.
Finish with Dijon mustard and smoked corn.
From: Sherree Johansson, Sun 16 Oct 94 07:58, Area: COOKING Source:
The National Culinary Review, Feb94
Source from luhu.jp
Association of Hawaii, Kona-Kohala Chapter.
Method: Place cleaned ears of corn in smoker and smoke for 20 minutes
or until dark brown. Remove kernels from ears; set aside. In a heavy
8-quart sauce pot over medium heat, melt butter. Saute all
vegetables, except corn, along with thyme for about 3 to 5 minutes.
Add flour, stirring until well blended and evenly cooked, about 2 to
3 minutes. Remove from heat. Stir in hot fish stock and simmer for
10 minutes; add fish and heavy cream and simmer 5 minutes more.
Finish with Dijon mustard and smoked corn.
From: Sherree Johansson, Sun 16 Oct 94 07:58, Area: COOKING Source:
The National Culinary Review, Feb94
Source from luhu.jp